If you’ve ever strolled down the streets of Shanghai, you might have encountered the mouth-watering aroma of Sheng Jian Bao wafting through the air. This popular Chinese dish is traditionally made with meat, but today we’re offering a delightful vegan twist. These pan-fried buns come packed with a flavorful mushroom and tofu filling, and they’re surprisingly simple to make at home.
This recipe is Budget, Vegan, Asian, and Quick. The main ingredients are all-purpose flour, mushrooms, and tofu.
So let’s get started and bring the authenticity of Chinese street food into your kitchen!
Vegan Sheng Jian Bao Recipe
Pan-fried to golden perfection, these vegan Sheng Jian Baos are the epitome of comfort food. The recipe is simple enough for weeknight dinners, yet impressive enough for special occasions.
Preparing the Dough
- Combine flour, yeast, and salt.
- Add warm water and knead into a dough.
- Let rise for 1 hour.
Making the Filling
- Sauté mushrooms until brown.
- Add crumbled tofu and stir.
- Stir in the seasonings and sauces.
Assembling and Cooking the Buns
- Divide the dough into small portions.
- Fill with the mushroom-tofu mixture.
- Pan-fry until golden, then steam.
Serving
- Serve hot with soy sauce or your choice of dipping sauce.
Vegan Sheng Jian Bao
Equipment
- Skillet with lid
- Mixing bowls
- Rolling Pin
Ingredients
For the Dough
- 2 cups All-purpose flour
- 1 tsp Instant yeast
- 1/4 tsp Salt
- 3/4 cup Warm water
For the Filling
- 2 cups Mushrooms finely chopped
- 1 cup Firm tofu crumbled
- 2 Green onions finely chopped
- 2 cloves Garlic minced
- 1 tbsp Soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 1/2 tsp Sugar
- 1/4 tsp Black pepper
- 2 tbsp Tahini
Instructions
- Prepare the Dough: In a large bowl, combine the flour, instant yeast, and salt. Add warm water and knead until you get a smooth, elastic dough. Cover and let rise for about 1 hour.
- Prepare the Filling: Heat oil in a skillet and sauté the mushrooms until they begin to brown. Add crumbled tofu and stir for a few minutes until heated through. Stir in the green onions, garlic, soy sauce, hoisin sauce, sesame oil, sugar, tahini, and black pepper. Remove from heat and let cool.
- Assemble the Buns: Divide the risen dough into small portions and roll each into a circle. Place a scoop of the cooled filling in the center and seal the dough around it.
- Cook the Buns: In a skillet, heat some oil and place the buns sealed side down. Cook until they turn golden brown. Add some water to the skillet, cover, and steam for 3-4 minutes until the water evaporates. Uncover and cook for an additional 1-2 minutes to crisp up the bottoms.
- Serve: Enjoy your hot Vegan Sheng Jian Bao with soy sauce or your preferred dipping sauce.
Notes
Tahini adds a nutty richness to the filling, but you can omit it if you prefer.